Pumpkin Zucchini Bread
Here we go again, tempting you with pumpkin baked goods! But hey, you can't really blame us. Pumpkin season is short and it's just now starting to feel like fall over here in LA! We've got a short amount of time and all kinds of deliciousness to stuff into it. We hadn't made the announcement official on our personal pages until last week and I'm SUPER excited to share with you guys that about this time next year, we'll be coming out with our very own published COOKBOOK! Yup. And it's gonna be awesome. We'll start posting teasers of what we're working on and what you can expect all over social media so keep an eye out for fun sneak-peeks + behind-the-scenes goodies. In the meantime, its still pumpkin season and we've got all kind of baked goods to enjoy, so let's talk about this bread. Its stuffed full of zucchini and pumpkin so its basically just a vegetable. Or at least, that's what I told myself after eating 3 slices yesterday. We're really trying to cut back on the amount of sugar we're eating lately too, so like our recipe for Pumpkin Oatmeal Cookies, this recipe has about half the amount of sugar you'll find in a traditional zucchini or banana bread recipe. The pumpkin adds some sweetness and helps keep it moist, and if nuts are your thing I bet a sprinkle of walnuts before you tossed it in the oven would be kind of amazing. Either way, we think you're gonna like it. Let's bake!
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup unsweetened almond milk + 1 teaspoon apple cider vinegar
1/2 cup coconut oil, melted
1/2 cup organic pumpkin purée
3 tablespoons ground flax
1/2 cup sugar
1/2 cup brown sugar
1 1/2 teaspoons vanilla
2 cups zucchini, grated
Preheat oven to 350 degrees F. Line or grease an 8x4 in. loaf pan and set aside.
In a large bowl whisk together flours, baking soda, baking powder, salt and spices. Set aside.
Pour almond milk and vinegar into a glass measuring cup and set aside to curdle while you mix up your wet ingredients. To do that, grab a medium sized bowl and whisk together the coconut oil, pumpkin, ground flax, sugars, and vanilla.
Pour in the curdled milk mixture and stir to combine. Pour the wet mixture into the dry mixture and mix well to combine. Using a large wooden spoon, fold in the grated zucchini. Feel free to use your hands to evenly distribute the zucchini into the batter.
Pour the batter into the prepared pan and pop it in the oven. Bake for 50-60 minutes, until an inserted toothpick comes out clean. Allow bread to cool at least 20 minutes before moving to a wire rack to cool completely. Slice + enjoy! Bread will last in an airtight container on the counter for up to a week. Makes 1 loaf.
Magic Vegan Bacon Greens
When Alex first told me he had seen a product online called 'Magic Vegan Bacon Grease', I laughed. He has crazy awesome ideas sometimes, and I thought maybe this was just one of them in the making. But NOPE! Its a real thing. A delicious, heavent sent, better-than-any-oil-for-frying I've ever tried thing. When I first opened the jar, I remember asking Alex "Would it be weird if I bathed in this? Can we get more?!" Apparently, it would be. But man oh man, would I smell delicious!
Because if there's one thing I love (and you may already know this), its COCONUT BACON. Our recipe, the one I still consider best above all the rest, the one featured on Post Punk Kitchen's Best of 2014 (#14!!), is a staple in this house. Lucky for us, Magic Vegan Bacon Grease HAS chunks of homemade bacon- just made out of TVP, instead. Which frankly, holds up much better when you're frying it. Plus, this magic grease is virtually guilt-free: coconut oil based and free of hydrogenated oils & GMOs, its consistency when hardened (unlike below- damn So Cal heat wave) is that of REAL lard...only its 100% vegan. It can be used for cooking, frying, or baking, and is made with 11 very pronounceable ingredients (Coconut oil, soy protein (TVP), sea salt, demerara sugar, black pepper, onion, garlic, torula yeast, natural hickory flavor, & maple extract). We loved it to spice up these simple greens. It added all the flavor and richness they needed, and gave them a great 'meaty' flavor. Check 'em out on their website for more info. In the meantime, lets get our grease on!
2 tablespoons Magic Vegan Bacon Grease
2 cloves garlic, minced
3 small heads of bok choy, ends removed & roughly chopped
3 small zucchinis, halved and sliced
1/4 teaspoon smoked paprika
1/4 teaspoon chili powder
salt & pepper (to taste)
In a large skillet, heat the Magic Vegan Bacon Grease over medium heat. Sauté garlic for 2-3 minutes. Don't let it brown- burnt garlic tastes very bitter. Add in chopped bok choy and zucchini and cook, stirring regularly, for about 5 minutes- or until the veggies are softened but not soggy. Season with smoked paprika, chili powder, salt, and pepper & cook a minute more. Remove veggies from heat and serve immediately. Garnish with a sprinkle of Homemade Coconut Bacon. Saves well in the fridge for several days, but is best enjoyed immediately. Dig in!
Southern Fried Zucchini Fritters
Zucchini season is in full swing, and we've been eating it up any way we can. I'm a sucker for tender, buttery zucchini dishes and anytime its been roasted. I eat it chopped, cubed, sliced, and diced. But I rarely eat it grated. It was Alex's idea, really. He wanted potatoes AGAIN for breakfast, and I didn't think I could do it. But then he had a brilliant idea- COMBINE 'EM! And deep fry 'em! I was sold. We grated up our favorite veggies and added some homemade chia egg and flour to thicken it up, then threw in some spices to kick up the heat and flavor. Topped with a squeeze of lemon and some fresh cilantro, this desperate breakfast turned into a weekday favorite at our place. Healthiest recipe? Nope. Most delicious? Quite possibly. Let's eat!
2 cups potatoes, peeled and grated
2 cups zucchini, grated
1/2 cup onion, grated
1/2 cup water + 3 tablespoons chia seeds, blended
2 cloves garlic, minced
1/4 cup gluten-free flour
1/2 teaspoon baking powder
1/2 teaspoon cayenne
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup coconut oil (for frying)
lemon/ lime wedges, cilantro, and hot sauce for garnish & serving
Grate peeled potatoes, zucchini, and onion into a large colander. Let drain over a sink for about 5 minutes, using a paper towel to gently squeeze out ay excess water.
While draining, heat 1/2 cup coconut oil in a large cast iron pan (or frying pan) on medium heat. (Oil that isn't hot enough won't cook the fritter well and too hot will burn it. Aim for between 325- 400 degrees, if you have a thermometer. Also, use coconut or another HIGH HEAT oil is substituting. Anything less will smoke & burn!)
Once veggies seem to stop draining, transfer them to a large mixing bowl. Add blended chia seed mixture & garlic, and stir to combine. Next add in the flour, baking powder, cayenne, smoked paprika, salt & pepper, and stir to combine again. Scoop 1/4 cup amounts of mixture into the heated oil and press gently with the back of a spoon to slightly flatten. Let cook for for a couple of minutes, until golden brown, before flipping. Once fritter is crispy and golden, use a spatula to move it to a paper-towel lined plate, where it can absorb the excess oil. Serve immediately with a squeeze of lemon (or lime!), come chopped cilantro, and a squeeze of sriracha. Mmmm. Freeze leftovers or refrigerate for up to a week. Makes 10-12 fritters. Enjoy!